Hello, hello everyone – I hope you had a wonderful Thanksgiving and are having a great week so far! We had a super holiday scarfing smoked turkey with all the fixin’s at my parents house (so thankful my Wild Rice Stuffing and Garlic-Sage Green Beans were hits at a bunch of your homes!) then spent the rest of the weekend hanging out with Ben’s family while they were in town visiting. Hard to believe both Halloween and Thanksgiving are in the books – next stop, Christmas!

Have you decorated yet? In a truly genius move we stored our Christmas tree uncovered in the basement last year, so this past weekend I had Ben attempt to beat out any spiders (my kryptonite) with a yardstick. Tonight we’ll carry it upstairs, assemble, then trim it, likely with goggles and gloves on lest I come into contact with any lingering spiders. Gross.

MY OTHER RECIPES

Anyway, speaking of Christmas, the urge to eat baked goods for every meal of the day is very real at the moment as I’ve seen several ginger-molasses and snickerdoodle cookie recipes on social media that I’d straight up arm wrestle Santa for. Can you relate? That, coupled with the fact that Ben keeps bringing home full sized Snickers bars (why oh why do they have to pair so well with a cabernet night cap?!) means I’ve been even more intentional than usual about cooking healthy meals at home so I don’t have to think twice about indulging a little extra over the next month or so.

In addition to my Christmas cookie cravings, I’ve also been thinking about a big bowl of gluten-free Pad Thai from my favorite Thai restaurant here in town (Cool Basil for you locals!) but since it’s a little difficult to dine out while working around a newborn and toddler’s schedule, I decided to kill two birds with one stone and make a healthy, Pad Thai(ish) dish at home. Thai Peanut Chicken and Sweet Potato Noodles swaps rice noodles for vitamin-rich sweet potato noodles, and will curb your craving for take out in just 15 minutes!

If you’ve been on the fence about ordering a spiralizer, or asking for one for the holidays, this dish is going to send you over the edge. It. Is. Incredible! Skinny spiralized sweet potatoes are sauteed with broccoli and chopped chicken then tossed with an easy peanut sauce made with 100% fridge and pantry staples. Like I said, this dish goes from skillet to bowl in 15 minutes, which is a fraction of the time it takes to pick up take out or wait for the delivery driver to arrive – plus it’s a TON healthier. Here’s a little video demo for ya:

I focused on sweet potatoes and broccoli for this dish, which I think pair perfectly with the flavor of peanut sauce, but you could add any vegetable you usually like in your Thai take out. Bean sprouts (not technically a veggie I guess,) or even spiralized raw carrot, cabbage, or bell pepper would be great too. Whatever you do, do not skimp on the chopped peanuts sprinkled on top at the end. The crunch, saltiness, and flavor they add to the dish is irreplaceable.

If you’re like me and wanting to indulge without the guilt this holiday season, whip up this light and tasty dish tonight – and fight your dining partner for the leftovers to take for lunch the next day. Trust me when I say, if you don’t, you’ll regret it!

Set the sauce aside then peel and trim 2 medium-sized sweet potatoes, and then send them through your spiralizer fitted with the skinnest noodle blade. I used my Paderno Spiralizer for these guys. Psst! The Spiralizer would make such a great Christmas or holiday gift for the foodie in your life – it’s so fun and versatile!

Ok, time to cook! Heat a large, 12″ skillet over medium-high heat with 1/2 Tablespoon extra virgin olive oil then add 2 chicken breasts cut into bite-sized pieces. Season with salt and pepper then saute until cooked through, and then scoop the chicken onto a plate and set aside.

Turn the heat down a touch then add 2 Tablespoons extra virgin olive oil to the skillet plus the sweet potato noodles and 2 cups broccoli florets. Season with salt and pepper then saute for 5 minutes. Next add 1/4 cup water to help soften the noodles and continue sauting, stirring occasionally, until the sweet potato noodles are al dente, another 3-5 minutes. If you want your sweet potato noodles on the softer side, continue cooking, but just know they might break up into smaller pieces.

Last step is to add the chicken back into the skillet along with the Thai peanut sauce then toss until everything is well coated and heated through.

Scoop the noodles into bowls then top with tons of chopped peanuts and green onions. Totally easy, right? And trust me, totally DELISH! Hope you love this lighter take out fake out recipe!

Directions

Add 1/2 Tablespoon oil to a large, 12" skillet over medium-high heat. Add chicken then season with salt and pepper and saute until cooked through. Remove chicken to a plate then set aside.

Turn heat down to a little above medium then add remaining 2 Tablespoons oil. Add sweet potato noodles and broccoli, season with salt and pepper, then saute for 5 minutes, stirring occasionally. Add water then saute until noodles are al dente, another 3-5 minutes (if you like a softer sweet potato continue cooking but know that the noodles will break up a bit.) Add chicken back into the skillet along with the Thai peanut sauce then toss until the noodles are well coated and everything is heated through. Scoop into bowls then serve with toppings.

Hi Kristin! Your dish looks awesome and I’m totally a Thai food lover! I just love spice. My husband not so much, but I don’t care, I’ll have to make this one night because right now I’m all turkeyed out. There’s only so much turkey left overs you can stand before it gets old. I hope no spiders creep out of your tree. That’s my kryptonite too! Ours was decorated the first week of November. (Yes we’re crazy, its okay to say it!)

I’m with Karla. I caved and ordered a spiralizer. Thanks for including the easy to access link! I went to an Asian grocery store today, but couldn’t find chili garlic sauce. I’m wondering if I can use chili sauce and some jarred garlic. I can’t wait to try this!

This. is. PERFECT! I have literally everything to make this and am really trying to be more mindful about my meal planning and overall eating this holiday season. This looks delish and I was just thinking I need to dust off my spiralizer! Thanks for sharing. Glad your new family of 4 had a good turkey day!

I just had this for dinner and it was delicious. I didn’t have any ginger and overcooked my sweet potato, but the flavor is excellent.
*next time, I’ll just chop my potato small. My spirulizer really struggles with sweet potatoes.
*I used freshly ground black pepper and you could really taste it through the richness and heat of the sauce.

This recipe was just what I needed this week! I am currently on the Whole 30 and needed something new to add to my meal plan! All I had to change was using almond butter vs peanut butter and found a compliant chili garlic sauce & unfortunately had to leave off the chopped peanuts – but cashews to the rescue. :) Still was totally delicious!

I cut this in half (ish, maybe more like 2/3 than a half portion came out) for myself tonight. It’s amazing!!! I followed it to a T but used a little but less oil and just added chicken stock as it dried out. MY sweet potato noodles also broke down quite a bit because I forgot and got caught up playing with my dogs. Whoops. Still freaking amazing. Thanks !!!!! I love making my Friday night – just me and no husband – dinner from your site. Very approachable cooking even for a seasoned cook like me. LOVE YOU

I bought a spiralizer months ago but really haven’t used it. This sounds awesome. My kids won’t like it (and one can’t do soy or coconut aminos), but I’ll make it for myself! I need lunches during the week anyway.

I can’t do chili sauce (no nightshades) so I’m thinking just a bunch of garlic? That sound suitable?

Great recipe! My spiralizer struggled a bit with the sweet potatoes but this recipe was delicious and reminded us of a healthier pad thai. I also mixed in some zucchini noodles for a green veggie. Thank you for another great recipe.

This looks terrific.
Quick question. I have a small little handheld spiralizer. (I think it was $10 from BB&B) I have noticed that harder vegetables like carrots don’t do as well with it.
Do you think that I could put the sweet potato in the microwave to parcook it slightly to make it a bit softer to go through the handheld?
(Trying to not go out and get the bigger counter spiralizer at this time.)

Nom nom nom. Made this for dinner tonight and it was awesome. My kiddo (in his 20s) wasn’t impressed with the sweet potato noodles at first (“Are you sure these aren’t just really long pieces of carrot, Mom?”) until he realized how much healthier they were in comparison to actual noodles. Then he had two helpings and put up the leftovers for his lunch tomorrow. Thanks for another great recipe, Kristin. Not only healthy and delicious, but filling too!

Seriously delicious and I, too, plan to add this into the approved family meal rotation. Both my husband and my 2.5 year old loved it! Borrowing my sister’s Paderno spiralizer and having so much fun with it!

I just made this. It is fantastic! My 11 year old is literally eating out of my bowl while I type this begging me to make more. Love it, thanks for the great recipe!! Also I think I have a new found love of sweet potato noodles.

I made this recipe this weekend and was OMG delicious. I didn’t feel like making a trip to the grocery store, so I substituted water for the chicken broth and cinnamon for the ground ginger and used Frank’s sweet chili sauce. I used my Paderno angel hair blade for the sweet potato, but I may try the next size larger the next go-round, and there most definitely will be a next time for this recipe. Thanks!!

[…] when cooking. I usually go for 1 to 2 zucchinis per person. Another favorite recipe would be Thai Peanut Chicken with Sweet Potato Noodles. And if you just don’t have the time or patience for any of the above noodle variations, […]

I tried this tonight and it was delicious! I didn’t have the chili garlic sauce so I left that out and just added a little more of the other liquids. So healthy and tasty! I will definitely make this again :)

This is so delicious! I used a sweet chili sauce I had on hand, and didn’t have broccoli so I used bok choy. I doubled the sauce, because I love sauce, and I’m glad I did. I could eat the sauce with a spoon! Fantastic recipe, definitely a keeper!

Where, oh where, has this recipe been all my life? Made it for the first time tonight and have already forwarded the recipe to three people! The noodles are so delicious, they really taste like noodles (maybe because they’re starchy?). I substituted almond butter for the peanut butter and cashews for the chopped peanuts because we have an allergy in the house, but I am already looking forward to repeating this one! Thank you!

This was AMAZING! I made dinner for gluten free/Paleo friends and the devoured a massive plate of this dish. I have made another round to take with me for lunch at work. What peanut butter do you use? I used basic JIF and wondering if a natural PB without all the junk added to it would be better? Thank you for sharing your talents!

Yesss, so glad, Meg! I use Jif Naturals but you could use fresh ground/sugar free peanut or almond butter. Might just need to add another drizzle of honey – or not – totally customizable to your tastes! :)

This recipe was sooooo good! I think next time I make it I may do 1/2 sweet potato noodles and 1/2 zucchini noodles and maybe add some more vegetables like red pepper and snap peas! I also doubled the sauce which turned out to be a great idea because it was so tasty! Thanks!!

One of the best and most flavorful healthy recipes I’ve come across on Pinterest! I added sauteed red pepper and sweet onion to the mix. My husband and I were both so excited for our leftovers for lunch the next day…and then quickly disappointed when they were gone. Thanks so much for sharing.

We made this recipe because we wanted to try the sweet potatoes in the zoodle maker. WOW. It has a great combination of taste and healthiness. It was simple and easy with a little prep (made the peanut sauce last night and prepped the chicken and broccoli). And speaking of the peanut sauce. It beats any Vietnamese place I have been to. Thank you!

Just bought my spiralizer and this was the first recipe i made. Since my vegetarian daughter came over for dinner, I substituted the chicken with Tofu. It was a hit, everyone loved it!!! Will be making this again…with chicken 😋

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hi, i’m kristin!

I'm a Midwestern wife and Mom of two little boys. After being diagnosed with Celiac Disease in 2013, Iowa Girl Eats is a place I share delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Visit my Recipe Index for inspiration!MORE ABOUT ME

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